Egg white is one of the important nutrients that frequently induces
allergic reactions, particulary in atopic children .The proteins of egg white
are common causes of hyper - sensitivity symptoms among atopic
individuals so in the way of studying the allergy to egg , it is essential to purify
egg white proteins .

Following ion exchange chromatography, three fractions including : F1,
F2,F3 were distinguished and isolated in concrete pHs . The isolated fractions
were analysed by SDS - PAGE and IE . The results indicated several protein
bands in F1 , a single protein band in F2 and a major protein band
with minor impurity in F3 . Also molecular weight of the isolated fractions
were determined by SDS-PAGE, so F2 and F3 identified as ovotransferrin
(conalbumin ) and ovalbumin respectively .

The study indicated that ovotransferrin was highly pure , whereas
ovalbumin included a little impurity .